April 12, 2010
Steamed Turnip Dumplings/Soon Kueh/Loh Pat Pan
Ingredients: (inspired and adapted by rose kitchen)
Dough recipe: 300 gms rice flour; 100 gm tapioca starch, extra for dusting, 1 tsp. salt; 600 ml. boiling water; 2 Tbsp. oil
Stuffing recipe: 50 gm dried shrimps (rinse and soak in little water to soften); 50 gm dried mushroom (soaked to soften, cut into thin strips); 1-2 lbs of jicama (sliced and cut into thin strips); 1 Tbsp. sugar; 3-4 Tbsp. light soy sauce; 1 tsp. oyster sauce; 2-3 cloves garlic; ground white pepper to taste; 2-3 bamboo shoots (cut into strips if used) enough oil for frying
Presentation: banana or pandan leaves if available
1. Add a pinch of salt to the jicama, and let it sit for about 15 minutes. Squeezed out excess water. Pound dried shrimps finely in a mortar and pestle (or use food processor). If using banana leaves, cut into 4 x 3 inch shapes. Brush leaves lightly with some oil.
4. To make dumplings: roll out dough, and dust with tapioca starch if sticky. Continue to roll on a floured board until smooth. Cut into log and cut into equal portions. Roll a portion into a ball, flatten and dust a bit tapioca starch on top and gently roll the middle part gently and move the edges with less pressure.
5. Fill the dumpling skin with a spoonful of mixture, press to seal and flute the edges if you like. Do the same with the rest of the dough. Heat a steamer with water. Place dumplings on banana/pandan leaves if used and space them an inch apart on the steaming tray. Brush top of dumplings with some cooking oil. Steam over fast boiling water until cooked for 10 minutes. Remove carefully on to serving dish.
Tips: you can also pan fried the dumplings with some oil until crispy brown for a different taste and texture.